Thursday, October 22, 2009

I found the recipe for these crescent rolls on For the Love of Cooking and thought they were a brilliant idea. It's one of those things that's so simple and obvious you think, why didn't I think of that? Well, I didn't think of it but I did take credit for it!

I brought these delicious crescent dessert rolls to Kristen and Justin's Housewarming party last weekend and they were a hit. And they paired wonderfully with all the other delicious food that Kristen and her family prepared for the party. They are great for an afternoon snack or a wonderful dessert or appetizer. Try them! They are too easy and too delicious to pass up!

Preheat the oven according to the package directions. Place the unrolled and separated crescent rolls onto an foil-lined cookie sheet sprayed with Pam. Spread a layer of peanut butter on each triangle and top with chocolate chips. Roll from the bottom of the triangle to the point, ending with the point on the top and center of the roll. Place in the oven and bake for 10-11 minutes or until golden brown. Remove from the oven and serve while hot.

Preheat the oven according to the package directions. Place the unrolled and separated crescent rolls onto an foil-lined cookie sheet sprayed with Pam. Sprinkle triangles liberally with cinnamon sugar. Roll from the bottom of the triangle to the point, ending with the point on the top and center of the roll. Sprinkle additional more cinnamon-sugar to the top of the crescent rolls, to taste. Place in the oven and bake for 10-11 minutes or until golden brown. Remove from the oven and serve while hot.

Wednesday, October 21, 2009

On Saturday, October 17th, my husband and I threw a housewarming party to break in our new home. The house was open from 2pm until 2am and we had a variety of munchies all day long. Here's a peek at the menu:

Friday, October 16, 2009

This meal was another great surprise. I love cooking in my crock pot because it's so gosh-darn easy. And I love the feeling at the end of the day that dinner is done and the whole house smells good and it doesn't feel like I had to do any work to make it happen. I had tried pulled pork before but it was an on-the-bone cut of meat that roasted in the oven for hours, required regular basting, was very difficult to shred and, in the end, wasn't the greatest. I decided to try to find a recipe that included a boneless cut of meat (read: cheaper and easier) that could be cooked in the slow cooker. And voila! This made for an amazing dinner.

I found this recipe and was hoping it would be a winner. It was so easy, used mostly staples that I always had on hand (except for the pork) and was very budget friendly. My husband and I aren't really into spicy foods, so I omitted the tobasco sauce. I also omitted the liquid smoke just because I didn't have any in the house. When my husband came home from work and started drooling immediately, I knew it was a good sign. Because I didn't start this until after lunch, I opted to cook it on the high setting and planned to let it cook for 4 hours. Well, this smelled so good that we lost all control and dug in just shy of 3 1/2 hours in. Even still, the meat was super tender and fell apart when I took two forks to it. I really think this recipe is foolproof and worth a try!

Place first 5 ingredients in slow cooker and whisk to combine. Add pork chops and turn to coat. Cook on high for 3-4 hours or on low for 6-8 hours. Remove pork chops and use two forks to shred meat. You can use the sauce that was created as your BBQ sauce by adding the pork back to crock pot and tossing with sauce. We chose to use our favorite BBQ sauce instead but did spoon a few tablespoons of the sauce in the slow cooker over the pulled pork and tossed to combine. This just added more moisture and flavor to the pork. Slap on a bun for a very tasty pulled pork sammy!Enjoy!~Layne

PS: I served mine with some yummy sweet potato fries which made for a very tasty dinner combo!

Wednesday, October 14, 2009

I love baking but I don't do much of it. It's a shame and I've been wanting to get into the habit of baking more. For a while I had the hankering to make some wonderful homemade, baked, sweet something. But what? I wanted it to have some semblance of healthfulness. Zucchini bread. Bran muffins. Oatmeal cookies. Something that wasn't all calories and fat and sugar and guilt.

When it comes to healthfulness my biggest challenge is my husband. It's not that he doesn't care about being healthy but to say veggies really aren't his thing would be the understatement of the year. I try to sneak any form of nutrition into what I cook for him but it's definitely difficult to say the least. Brad was pretty wary of the whole vegetables in dessert idea so I postponed the zucchini bread in favor of some oatmeal cookies. He had had some at a party a couple weeks prior and really liked them and I knew I could make something healthy and delicious with them. So I decided to find a recipe and play with it.

First, I wanted to eliminate most of the fat by replacing the 3/4 of the butter in the recipe with apple butter. You can also do this with apple sauce but while I'm not really a fan of applesauce, I love apple butter and had some in the house. The apple butter I used had less that half the calories and NO fat compared to the butter I was using. So I saved 540 calories and 96 grams of fat JUST by making this substitution. (This counts the whole batch of cookies, but still.) Also, because apple butter adds a lot more sweetness than butter would, I also cut out some of the sugar in the original recipe.

I also added some wheat germ to the mix. For those who don't already know, this is a great option to any baked recipe to add nutrition. I add wheat germ to pancakes, waffles, cookies and muffins. It adds nutrition without changing the flavor. One note of caution, though. When you are baking the ratio of dry ingredients to wet ingredients is important. Since it has a dry, powdery consistency, wheat germ may throw this ratio off some. To counteract this, if your mix seems too thick add more of a wet ingredient. For example, in my pancakes I add a splash more milk. In the case of these cookies, the dough was fine so I didn't need to add anything.

One last thing I do in almost all of my baked recipes is switch half of the flour needed from all-purpose to whole wheat. Again, by only switching out half the flour for whole wheat, you can maintain the flavor and texture while still dramatically increasing the nutrition.

So these cookies were absolutely the surprise of the season. I thought they would be good but since I was seriously tweaking the recipe and wasn't sure exactly what the outcome would be. To both of our surprise these were amazing! It must have been the apple butter because there was this depth of flavor that couldn't be explained by anything else. If it's at all possible, these cookies really taste like fall, not too sweet with a great mix of spices and a burst of chocolate every now and then. They didn't puff up the way most cookies do, I think because of the lack of "real" butter . They held the shape they had in their raw form and just got nice and golden. But it didn't really bother us. Really it just added to the rustic, homebaked look of them.Oatmeal Chocolate Chip Cookiesadapted from Crepes of Wrath (originally from Quaker Oats)

1. Preheat oven to 350 degrees F. Combine the flours, wheat germ, baking soda, cinnamon, nutmeg, and salt in a medium bowl and set aside.2. In large bowl, beat together the butter, apple butter and sugar until light and fluffy, at least 4 minutes. Add the eggs one at a time, followed by the vanilla and beat well.3. Slowly add the flour mixture to the butter mixture and beat together until just moistened. Stir in your oats, then stir in your chocolate chips.4. Drop the dough by heaping spoonfuls onto foil-lined cookie sheets.5. Bake the cookies 10 to 12 minutes or until light golden brown. Cool for a bit on the cookie sheets before transferring elsewhere to cool. Makes approx. 3 dozen, depending on size of your cookies.